Who doesn’t love Chick-Fil-A?
When it comes to fast food, it is a ‘better bad option’. They have some great menu choices. I’m a big fan of their salads, grilled chicken and the diet lemonade?? Get outta here…it’s awesome.
As good as Chick-Fil-A is, there are some drawbacks.
The nuggets have 30 ingredients. Stabilizers, preservatives, and of course food. Plus MSG and sugar. Really? Sugar…why sugar?
Here is a healthier alternative with 1/3 of the ingredients, no MSG and no sugar.
2 lbs boneless, skinless chicken breast
1 cup dill pickle juice
¼ Cup Arrowroot flour
1 tsp pepper
1 tsp salt
1 tbsp paprika
½ tsp garlic powder
¼ tsp Cayenne Pepper
2 tbsp Almond or Cashew milk
Cooking oil of your choice
Pour enough cooking oil into a pot so that it is about an inch deep. Preheat your cooking oil to 350 degrees.
Cut the chicken into 1 inch cubes and place in a heavy-duty Ziploc bag or Tupperware with lid. Cover with dill pickle juice. Put it in the fridge for 1 to 4 hours to marinate.
When the chicken is done marinating, remove it from the container and put the pieces on a cooling rack over a cookie sheet to allow the excess juice to drip off. Pour out the left over juice from the container and clean it.
Combine the arrowroot, pepper, salt paprika and cayenne pepper in a heavy-duty Ziploc bag and shake it will to mix it together.
Beat the egg and milk together.
Transfer the chicken pieces back into the container you used for the juice brine and combine it with the egg and milk mixture. Stir to ensure good coverage on the chicken. I like to let mine sit in the wash for about 10 minutes.
Remove the chicken pieces and put them back onto the cooling rack to drip off the excess again.
Transfer the chicken pieces to the bag containing the dry ingredients, seal and shake to fully coat the chicken.
Carefully put one piece of the chicken into the oil to test the temperature. If the batter goes dark quickly, turn down the heat slightly.
When you are satisfied with the temperature of the oil, place the rest of the chicken in and cook for 3 minutes on each side and then 1 more minute on each side again.
I cook mine in 3-4 batches.
Move the chicken pieces to a paper towel lined plate until all the batches are done.
To keep the cooked chicken warm you can put it in the oven on low.
Follow the above steps but instead of the oil, preheat your over to 450.
Place chicken pieces on a parchment lined cookie sheet and bake for 10 minutes. Flip and cook for an additional 5 minutes.
1 tbsp mayo
½ tbsp mustard
½ tsp honey
¼ tsp apple cider vinegar
½ tsp BBQ sauce
Combine all the ingredients and whisk.
Compare what’s above to the full ingredient list from the real ones…
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